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Rating: 5/5 (1 vote cast)

Meal Type:

Total Time: 0 min.

Cook Method: Stove

Serving Size: 12 - Change

Nutritional Facts

Servings Per Recipe: 12

Amount Per Serving

Calories 0

% Daily Value**

Total Fat 0g

Saturated Fat 0g

Unsaturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 0g

Dietary Fiber 0g

Sugars 0g

Protein 0g

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 0%

Potassium 0%

Vitamin E 0%

** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

BROWN BREAD (GRAHAM)

Submitted By: Steve W. - See All My Recipes

Date Added: September 12, 2009

Ingredients:

1 Cup Yellow Cornmeal preferably

1 Cup Rye Flour *

1 Cup Whole Wheat Flour preferably organic

2 Teaspoons Baking Soda in milk

1 Teaspoon Salt (non iodized)

1 Cup Currants or raisins

2 Cups Buttermilk at room temperature

3/4 Cup Molasses dark unsulfured

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Directions:

1. Mix cornmeal and flours in a large bowl with the baking soda, salt, and raisins.

2. Beat together liquids in a separate bowl. Vigorously blend liquids into dry ingredients with a wooden spoon, then pour into two well-greased or buttered one-pound coffee cans.

3. Butter two 6" squares of foil and tie around the tops of the coffee cans with string.

4. Place on a rack in a closely covered pot, pour 2" of water into the pot, and weight down the cover for a tight seal and steam for three hours.

5. Do not open the pot until at least two hours have passed.

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Dietary Notes:

This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:

This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, Corn, Sulfites allergies.


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